1/2cupchopped scallion parsley or cilantrofor finishing
Instructions
Pick through black eye peas, rinse with cold water, drain.
In a medium pot over high heat, add water and black eye peas. Once it comes to a boil reduce heat to medium, cover and cook until tender but still whole, about 40 minutes.
In a separate pot, heat oil over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
Add ketchup if using, green seasoning, tomato, half of the chopped scallions, onion, garlic, hot pepper if using, carrot, pumpkin, bell pepper, celery and thyme. Season with 2 tsp salt and 1 tsp freshly ground black pepper. If it begins to stick and ½ cup hot water.
Reduce heat to low, cover and cook for about 15 minutes. Stir in black eye peas, reserving liquid, and cook for 3 mins. Add liquid from the boiling process and add more liquid if required. Stir for 1 minute.
Add the remaining chopped scallions and 1 tsp more salt(or according to your taste). Bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes, stirring occasionally until the liquid thickens.
Taste and add salt if required, brown sugar(optional), chopped herbs, pimento and freshly ground black pepper to finish.